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Mango and Chia Breakfast Popsicles

  • Prep
    20 min
  • Total
    20 min + freezing time
  • Servings
    12

Mango and Chia Breakfast Popsicles

Ingredients

For the chia pudding

  • 15 ml (1 tbsp) honey or sugar
  • 125 ml (1/2 cup) black chia seeds
  • 250 ml (1 cup) Joyya 2% Ultrafiltered Milk

 

For the mango purée

  • 135 g (1 cup) frozen mango, diced 
  • 250 ml (1 cup) Joyya 2% Ultrafiltered Milk
  • 125 ml (1/2 cup) quick cooking oatmeal

Directions

For the chia pudding

  1. In a bowl, mix the chia seeds with the honey and milk. Let rest for one hour in the refrigerator. 


For the mango purée

  1. In a mixer, reduce the mango, milk and oatmeal into a smooth purée. 
  2. Pour the mango purée into twelve popsicle moulds. Pour chia pudding on top to get two textures. 
  3. Close each mould and place in the freezer for approximately 6 hours. 

*To make the popsicles easier to remove, run a little hot water over the base of the moulds.

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